Recipes from a college dorm room

October 18, 2016October 18, 2016

Coconut pancake

As someone who lived in the tropics for 18 years, I became attached to the flavor of coconut and I always try to infuse the flavor into many of my recipes (It reminds me of the sea!). I actually came up with this recipe by accident – I wanted to make regular pancakes but I ran out of milk, so I grabbed the ingredient closest to it (Improvization is key in cooking 😀 ).

I taught myself how to cook but until this day I am not much of a baker, so I didn’t know about this simple trick to make your pancake super fluffy; the key is: whipped egg white. I have made dozens of pancake before and they always came out soggy until I had an a-ha moment of whipping my egg whites. I’m broke so I don’t have a mixer – I use chopsticks. Yes that’s right! You can whip with all sorts of things but if you do have a mixer than by all means please utilize it xD.

The things you need to make this amazing recipe:

Pancake batter:

8 tbsp of plain flour

4 tbsp of sugar

a pinch of salt

1/2 tsp of baking soda

8 tbsp of coconut milk

2 eggs

Sauce:

palm sugar (or regular sugar)

desiccated coconut

chocolate milk

chocolate chips

The steps you need to take to create this pancake recipe:

Separate two egg yolks from their whites in two bowls.

Whip the egg whites with a mixer or with other tools like chopsticks or a fork.

Pour 8 tablespoons of coconut milk to the yolks and mix well.

In another bowl, put all the dry ingredients and mix them together.

Pour your yolk+milk mixture to the dry ingredients and fold them together. Do not stir, do not mix, but fold. Pull the bottom of the mixture from the farthest edge of the bowl towards you.

Pour your whipped egg white to the mixture and fold again. Right now, the batter should be thick and bubbles should come out of it. You’re ready to make pancakes.

On a non-stick pan, put the heat to a medium and pour one to two tablespoons of batter to the center of the pan. Once bubbles form and the edges of the batter don’t stick to the pan, pull the pancake off the pan and flip.

Repeat until you run out of batter.

The steps for making a simple sauce:

Throw in some palm sugar / regular sugar to a pan and heat it up until it caramelizes.

Put in some desiccated coconut and mix with the caramel.

Pour cold milk in and let the caramel hardens. Scrape off gently and let it form into crunchy, candy-like grains.

Put in some chocolate chips to thicken the sauce.

Pour on your pancake and it’s ready to be served.

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Published by Rinaldi Gotama

I'm a 21 year old Indonesian guy living and studying in Hong Kong. Before college, I literally only knew how to cook an omelette - then I started to hate canteen food. Initially, I cooked out of instant condiments and sauces, but now I cook everything from scratch. My style of cooking is replacing all meat in classic dishes and turn it vegetarian - but still delicious and enjoyable. View all posts by Rinaldi Gotama